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Related recipes: Corn-Free, Dairy-Free, Egg-Free, Garlic, Herbs, High Fibre, Lentils, Low-Fat, Main Courses, Pasta, Side Dishes, Soya-Free, Tomatoes, Vegan, Vegetarian, Winter
Ingredients
1 Tbsp (15mL) olive oil
3 cloves garlic, minced
1 1/2 cups (360mL) vegetable juice cocktail, (V8 or seasoned tomato juice)
1 1/2 cups (360mL) water
1 cup (230g) lentils, uncooked, rinsed and drained
1 bay leaf, broken in half
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/2 tsp (2g) freshly ground pepper
1 cup (200g) couscous, uncooked
1 tomato, chopped
1/2 cup (20g) fresh basil leaves, chopped
Directions
In a medium-sized pot, heat oil until hot and sauté garlic until tender. Stir in vegetable juice, water, lentils, bay leaf, salt and pepper. Bring to a boil and reduce heat to low. Cover and simmer for 30 to 40 minutes, or until lentils are soft but not mushy.
Remove pot from heat and discard bay leaf. Stir in couscous, tomato and basil. Cover and let stand for 5 minutes or until the couscous is soft. Uncover and fluff with a fork to separate the grains.
